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Physical, techno-functional and antioxidant properties of black cumin seeds protein isolate and hydrolysates

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Abstract

The present work aims to study physical, techno-functional and antioxidant properties of black cumin seeds protein isolate (BCSPI) and its hydrolysates (BCSPH). BCSPI and BCSPH were characterized by high contents of protein (78.4–83.5%). Thermal characterization by DSC showed that the denaturation temperature (Td) increased from 90.7 to 131.9 °C. BCSPI was characterized by the lowest Td. The highest Td was observed for BCSPH with a hydrolysis degree (DH) of 14.74%. The enzymatic hydrolysis was found to enhance protein solubility. BCSPH (lowest DH = 12.58%) exhibited significantly higher emulsifying and foaming properties than BCSPI. The above observation was probably relating to the decrease of interfacial tension from 28.50 to 25.67 mN/m (BCSPH).Antioxidant activities of BCSPI and BCSPH were assessed in vitro through different antioxidant tests. At a concentration of 1 mg/mL, BCSPH with higher DH (19.63%) exhibited significantly the greatest scavenging activity (90.82%) towards DPPH radical. Antioxidant activities were improved with the increase of the degree of hydrolysis. The obtained data suggest that the choice of the hydrolysis degree can improve the functional and the antioxidant activities of protein isolate. Overall, BCSPH have peculiar techno-functional and antioxidant properties which promote their use in food, cosmetic or pharmaceutical products as natural dietary proteins.

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Acknowledgements

This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia.

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Authors and Affiliations

  1. Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia

    Ines Trigui, Hela Yaich, Salma Cheikh-Rouhou, Hamadi Attia & M. A. Ayadi

  2. Laboratoire d’Amélioration des Plantes et Valorisation des Agroressources, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia

    Assaâd Sila, Fatma Krichen & Ali Bougatef

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  1. Ines Trigui
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  2. Hela Yaich
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  4. Salma Cheikh-Rouhou
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Correspondence to Ines Trigui.

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Trigui, I., Yaich, H., Sila, A. et al. Physical, techno-functional and antioxidant properties of black cumin seeds protein isolate and hydrolysates. Food Measure 15, 3491–3500 (2021). https://doi.org/10.1007/s11694-021-00935-5

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